Spiced Vegetable Cous Cous


Spiced Veg Couscous



  1. Preheat the oven to 200ºC.
  2. Place pumpkin, carrot, zucchini and onion in a roasting pan and toss with ras el hanout and 2 tbs oil. Roast for 20 minutes.
  3. Add tomato and chickpeas, and roast for a further 5 minutes or until vegetables are tender and chickpeas are warmed through.
  4. Place couscous in a large bowl. Add stock, cover with a clean tea towel and stand for 10 minutes. Fluff with a fork.
  5. Whisk the lemon juice and remaining 2 tbs oil, then stir through the couscous.
  6. Transfer couscous to a platter and top with roasted vegetable mixture.
  7. Just before serving, top with mint and coriander, drizzle over a little tzatziki, and sprinkle over a little extra ras el hanout. 
  8. Serve with lemon wedges, remaining tzatziki and pomegranate seeds, if using. Serves 4.
From the book Love to Cook by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.

Ingredients for Spiced Vegetable Cous Cous

Pumpkin Jap Cut (piece)

Product of QLD (Aust)

$2.39 ea

Carrots Loose (each)

Product of WA (Aust)

$0.46 ea

Zucchini Black (each)

Product of NSW (Aust)

$0.70 ea

Onions Spanish (each)

Product of TAS (Aust)

$0.57 ea

Tomatoes Cherry (punnet)

Product of Australia

$2.99 ea

Lemons (each)

Product of QLD (Aust)

$0.81 ea

Mint (bunch)

Product of Australia

$2.29 ea

Coriander (bunch)

Product of Australia

$2.29 ea

Zucchini Black Organic (each)

Product of NSW (Aust)

$1.09 ea

Lemons Organic (each)

Product of QLD (Aust)

$1.33 ea